The New York Post reported that the Old Homestead steakhouse in the Meatpacking District of the city is offering a rare 12-ounce cut of Kobe steak starting at $350, and that there is a growing waiting list to secure a place at a table.

According to Forbes.com, Kobe beef was banned from import to the U.S. for years, and with only 3,000 head of certified Kobe Tajima-gyu cattle in the world -- none outside Hyogo prefecture in Japan -- the meat has been a sought-after delicacy that has proven elusive to U.S. diners.

"Genuine Japanese Kobe beef is so good because the cows are treated even better than the diners," a spokesman for the restaurant said. "They are rubbed down with straw three times a day and fed a diet of soybeans, rice and grain. The cows are fed beer from a baby bottle to increase their appetites."

Marc Sherry co-owner of the Old Homestead said the meat is so popular they have diners flying in from the West Coast and Chicago to sink their teeth into a savory slice of the seared flesh.

"It’s the most delicate, decadent beef in the world," Sherry told the Post. "It's like having July 4th in your mouth -- there is an explosion of flavors."